英國(guó)大學(xué)食堂將會(huì)為中國(guó)留學(xué)生提供"家鄉(xiāng)的味道"

　　Chinese students in the United Kingdom can now geta "taste of home" in their campus canteens.

　　在英國(guó)的中國(guó)留學(xué)生，現(xiàn)在終于能在學(xué)校食堂嘗到“家鄉(xiāng)的味道”了。

　　The UK has 150,000 Chinese students, more than89,000 of them in higher education, and collegekitchens are adapting menus to provide authenticChinese food for these students.

　　據(jù)統(tǒng)計(jì)，英國(guó)現(xiàn)在有約15萬名中國(guó)留學(xué)生，其中至少89000人都是接受高等教育。大學(xué)食堂正在改善伙食，為這些學(xué)生提供正宗的中國(guó)菜。

　　In the last week of January, Scott Girvan, executive chef at the University of Glasgow,introduced new dishes more suitable to the Chinese palate.

　　在一月的最后一周，格拉斯哥大學(xué)的行政主廚斯科特·格文推出了更適合中國(guó)人口味的新菜系。

　　"Before, it was a case of 'here's some sweet and sour chicken and that'll be great'," said Girvan. "It was a bit embarrassing." But Girvan had something of an epiphany into the eating habits ofinternational students during a fact-finding mission to China.

　　格文說：“以前的情況是這樣的：'我們這里有糖醋雞，非常不錯(cuò)。'其實(shí)，有一點(diǎn)尷尬。”不過，對(duì)中國(guó)進(jìn)行實(shí)地調(diào)研后，格文對(duì)國(guó)際學(xué)生的飲食習(xí)慣有了一些新的感悟。

　　The 11-day trip in September was organized by The University Caterers Organisation after itsresearch found that menu changes were needed to accommodate campuses' changingdemographics. Fourteen TUCO members visited Beijing, Guangzhou, Shenzhen and Hong Kongand learned that Chinese food varies by region, and that offering menu choices from both thenorth and south of China was crucial. At Peking University's Nong Yuan canteen, for example,over 350 different dishes are prepared daily and 47,000 lunches served.

　　在調(diào)查中發(fā)現(xiàn)，改善食堂的菜單以滿足校園內(nèi)日益增多的中國(guó)留學(xué)生的飲食需求是非常必要的。于是大學(xué)備辦食物者組織在9月份進(jìn)行了為期11天的探索之旅。14名TUCO成員訪問了北京、廣州、深圳、香港等城市，了解到中國(guó)的飲食習(xí)慣因區(qū)域不同而千差萬別，為中國(guó)南方和北方人提供不同的菜單選擇非常重要。比如北京大學(xué)的農(nóng)園餐廳，每天要準(zhǔn)備350多種不一樣的菜式，以及4.7萬份午餐。

　　Inspired and enlightened by the Chinese food, Girvan and other TUCO colleagues returnedhome to implement the lessons they had learned.

　　受中國(guó)食物的觸動(dòng)和啟發(fā)，格文和其他同事返回英國(guó)后，決定將他們所吸取的經(jīng)驗(yàn)付諸實(shí)踐。

　　Peter Griffiths, president of the British Culinary Federation, said: "Asian-influenced food hasbecome more popular over the last several years. Without doubt, more authenticity andquality of produce prepared correctly can only increase demand and sales."

　　英國(guó)烹飪聯(lián)合會(huì)會(huì)長(zhǎng)彼得·格里菲斯表示，“亞洲風(fēng)味美食在過去幾年中變得越來越受青睞。毫無疑問，通過正確的方式加工出來的更加貨真價(jià)實(shí)的產(chǎn)品，一定會(huì)增加市場(chǎng)的需求和銷量。”